RATATOUILLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
- Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
- Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.
RATATOUILLE PASTA
"This is one very attractive and tasty dish," Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. "It's been a favorite for years, especially with my daughter who is a vegetarian."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. , Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.
Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges
RATATOUILLE WITH PASTA
Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.
Nutrition Facts : Calories 465 g, Fat 14 g, Fiber 4 g, Protein 14 g
SHEET PAN RATATOUILLE
Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.
Provided by Fioa
Categories World Cuisine Recipes European French
Time 57m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
- Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 23.6 g, Fat 7.6 g, Fiber 9.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 599.8 mg, Sugar 11.1 g
SUMMER VEGETABLE RATATOUILLE
My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.
Provided by Rani
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
- In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
- Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
- Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
- Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
- Remove the bay leaf and adjust seasoning.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 15.9 g, Fat 14.1 g, Fiber 5.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 13.1 mg, Sugar 6.3 g
PASTA RATATOUILLE
Serve this zesty ratatouille of pasta and vegetables - a hearty French dinner ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
- Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
- Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.
Nutrition Facts : Calories 440, Carbohydrate 70 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 9 g, Protein 17 g, SaturatedFat 2 g, ServingSize 2 Cups, Sodium 700 mg, Sugar 8 g
FRENCH VEGETABLE RATATOUILLE
Looking for a traditional Ratatouille dish? Then check out this delicious slow-cooker eggplant recipe - perfect for French cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h20m
Yield 8
Number Of Ingredients 11
Steps:
- Mix all ingredients in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
RATATOUILLE VEGGIE TOSS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 21m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a skillet over medium high heat. Add oil, garlic, zucchini and onions. Toss vigorously for 5 or 6 minutes. Add tomatoes, salt, pepper, parsley. Reduce heat and simmer 6 to 8 minutes, then serve.
FRUIT AND VEGETABLE RATATOUILLE
From "500 Low-Fat Fruit and Vegetable Recipes: the One-Stop Source for Healthful, Great-Tasting Meals" by Sarah Schlesinger. Quite different but quite good.
Provided by BlueDoxie
Categories Stew
Time 37m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Saute zucchini, eggplant, and onion for 12 minutes or until tender.
- Add tomatoes, nectarines, peach, plum, garlic, pepper, basil, and oregano. Cover and cook for 5 minutes.
- Toss with lemon juice and serve.
Nutrition Facts : Calories 106.3, Fat 5, SaturatedFat 0.7, Sodium 8.6, Carbohydrate 15.6, Fiber 3.9, Sugar 9.9, Protein 2.3
VEGETABLE RATATOUILLE WITH PASTA
This is a wonderful vegetarian dish. I made this recently and added in some herbs de provence spice which gave it a really nice flavor...I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
- Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
- Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
- Remove the roasting pan and stir in the tomato mixture into the roasting pan.
- Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
- Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
- While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
- Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
- Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
- Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 557, Fat 21.6, SaturatedFat 3.6, Cholesterol 3.7, Sodium 82.9, Carbohydrate 84.9, Fiber 17.1, Sugar 11, Protein 11.6
BAKED VEGETABLE RATATOUILLE
This is a great side to a nice steak, very colourful, flavoursome & simple to make too! You could add eggplant to this also but I don't like so it's not included in my recipe.
Provided by Mandy
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all vegetables in an ovenproof dish.
- Drizzle with olive oil and sprinkle with garlic powder & Italian Herbs, mix well to coat vegetables.
- Bake at 170.c for approx 1 hour until vegetables are tender, check after 1/2 hour and stir to ensure even browning.
- If your vegetables are particularly juicy you may need to drain a bit of liquid off half way through cooking.
Nutrition Facts : Calories 92.9, Fat 3.9, SaturatedFat 0.6, Sodium 11.7, Carbohydrate 13.8, Fiber 3.5, Sugar 6.3, Protein 2.6
GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA
Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.
Provided by Kay Chun
Categories dinner, lunch, vegetables, appetizer, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat a grill to medium and oil the grates.
- On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
- Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
- Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.
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ROASTED RATATOUILLE PASTA - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (13)Total Time 1 hr 10 minsCategory VegetablesCalories 552 per serving
- Preheat the oven to 400 degrees. In a large mixing bowl, combined diced zucchini, eggplant, onion, and cherry tomatoes.
- In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion. Add the herbs, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.
- Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.
- Cook your spaghetti until al dente and toss with the roasted ratatouille, fresh basil, parsley, and parmesan. Serve!
RATATOUILLE PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (68)Author Sarah JampelServings 4-6
- Cut 1 large or 2 medium Italian eggplants into ½" pieces. Transfer to a colander set over a medium bowl and sprinkle with 2 tsp. salt. Let sit 30 minutes. Your eggplant might start to discolor and should start to release some brownish liquid that will fall into the bowl below. That’s good! It’s losing excess moisture that would prevent it from getting silky-soft.
- Meanwhile, cut 1 large or 2 small red bell peppers and 1 large zucchini into ½" pieces. Transfer to a medium bowl. Peel 2 medium onions, cut through root end, then slice through root end into thin slivers. Transfer to bowl with bell peppers. Halve 1 pint cherry tomatoes (the fastest—but dorkiest—way to do this is to sandwich them between two quart container lids) and transfer to a small bowl. Smash 4 garlic cloves, then coarsely chop and add to bowl with tomatoes. Slice 1 lemon in half; set aside. Finely grate 1½ oz. Parmesan with a Microplane or the small holes of a box grater into another small bowl.
- Your eggplant needs special treatment: Cooking it separately guarantees that you can make it tender and golden (rather than chewy and gray) without over-cooking it or causing the other veg to get soggy. When eggplant has been sitting 30 minutes (okay, 25 if you’re antsy), gently squeeze it to get rid of any more moisture (less moisture means more browning). No need to go crazy, though.
- Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or heavy pot over high until shimmering. Once hot (test with one piece for starters!), add half of eggplant and stir to coat in oil. Cook, stirring every 3 minutes or so (you want to leave it undisturbed while also making sure lots of pieces get their time against the hot pan), until eggplant is golden, with some pieces starting to brown and char, 5–7 minutes. Reduce heat to medium if eggplant is browning too quickly. Using a slotted spoon or fish spatula, transfer to a plate. If any eggplant pieces stick, just scrape them up—no biggie. Heat 2 Tbsp. extra-virgin oil over high. Cook remaining eggplant using same process, 5–7 minutes. Transfer to plate with cooked eggplant.
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